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Homemade Chicken Cream of Mushroom Soup

This homemade chicken cream of mushroom soup will make you forget Campbell’s ever existed! The creamy broth, with shredded chicken and real, fresh vegetables, so much better for you than the canned version full of preservatives. And, you know I’m all about saving time so I cut down the prep-time for this by using an organic Rotisserie chicken. It’s also dairy-free because once again I used my favorite Paleo hack ingredient, canned coconut milk! (Note: canned coconut milk DOES NOT taste like coconut)

I can’t gush enough over the fresh, wholesome ingredients in this soup. Fresh vegetables, coconut milk, ghee, organic chicken, so good for you! It might still be a little warm yet in mid-September but it didn’t stop me from enjoying a nice, hot bowl of soup for dinner. And like I mentioned, it didn’t take long at all. Trust me, I’m super busy between work and running kids around with all of their sports so I’m all about speedy meals. Using an organic rotisserie chicken helps cut down on the prep/cook time for sure! Just grab one on the way home!

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Most days you can find me sipping my favorite bulletproof coffee blend, petting my cat, and creating good food recipes we can all enjoy. I’m a small-town Missouri food blogger, podcaster, and author with big aspirations. Let's chat more →